RECIPE: MUSSELS WITH CHORIZO AND TOMATO CONCASSÉ
- 23 January 2014
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RECIPE: MUSSELS WITH CHORIZO AND TOMATO CONCASSÉ
RECIPE: MUSSELS WITH CHORIZO AND TOMATO CONCASSÉ
According to The Guardian, mussels are really good for us. “Mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long-chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins. Plus they give you a shot of important minerals, such as zinc, which helps build immunity. Mussels even contain levels of iron and folic acid to rival red meats.”
We gather this is enough reason to try our recipe for West-Coast mussels with Chorizo! Do pour a glass or two of our 2017 Culinaria Chenin Blanc – it really makes for a special combination!
Mussels with Chorizo and tomato concassé
Serves 2
Ingredients
2 hands full of fresh West-Coast mussels (washed and the beard removed)
10 cm piece Chorizo sliced
10 cm piece celery, thinly sliced
½ red onion, thinly sliced
250 ml Leopard’s Leap Classic Chenin Blanc
2 tbsp lemon juice
Salt and pepper
1 tbsp butter
1 clove garlic chopped fine
1 tbsp chopped parsley
1 tbsp chopped coriander
1 tbsp chopped basil
Concassé of 2 tomatoes (roughly chopped)
Method
Pre-heat a deep saucepan or Dutch oven covered with a lid, over a high heat. Place the cleaned mussels inside the pot along with the chorizo, celery, half of the sliced onion and Leopard’s Leap Classic Chenin Blanc.
Cover the pot with the lid and allow to steam for 3 to 5 minutes. Once all the mussels have opened, strain the liquid from the chorizo and mussels. Keep the cooking broth and discard any mussels that remained closed.
Season the cooking liquid with lemon juice, salt, pepper, butter and add half of the herbs into the broth.
Arrange the steamed mussels and chorizo in a deep serving bowl and pour the fragrant broth over the mussels. Season with the rest of the red onion, tomato concassé and the remaining herbs.
Serve with flatbread or ciabatta and that Culinaria Chenin Blanc!
According to The Guardian, mussels are really good for us. “Mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long-chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins. Plus they give you a shot of important minerals, such as zinc, which helps build immunity. Mussels even contain levels of iron and folic acid to rival red meats.”
We gather this is enough reason to try our recipe for West-Coast mussels with Chorizo! Do pour a glass or two of our 2017 Culinaria Chenin Blanc – it really makes for a special combination!
Mussels with Chorizo and tomato concassé
Serves 2
Ingredients
2 hands full of fresh West-Coast mussels (washed and the beard removed)
10 cm piece Chorizo sliced
10 cm piece celery, thinly sliced
½ red onion, thinly sliced
250 ml Leopard’s Leap Classic Chenin Blanc
2 tbsp lemon juice
Salt and pepper
1 tbsp butter
1 clove garlic chopped fine
1 tbsp chopped parsley
1 tbsp chopped coriander
1 tbsp chopped basil
Concassé of 2 tomatoes (roughly chopped)
Method
Pre-heat a deep saucepan or Dutch oven covered with a lid, over a high heat. Place the cleaned mussels inside the pot along with the chorizo, celery, half of the sliced onion and Leopard’s Leap Classic Chenin Blanc.
Cover the pot with the lid and allow to steam for 3 to 5 minutes. Once all the mussels have opened, strain the liquid from the chorizo and mussels. Keep the cooking broth and discard any mussels that remained closed.
Season the cooking liquid with lemon juice, salt, pepper, butter and add half of the herbs into the broth.
Arrange the steamed mussels and chorizo in a deep serving bowl and pour the fragrant broth over the mussels. Season with the rest of the red onion, tomato concassé and the remaining herbs.
Serve with flatbread or ciabatta and that Culinaria Chenin Blanc!
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